No. 1110. Pommes de Terre à la Lyonnaise.
Cut your potatoes as above, then put three quarters of a pound of butter in a sauté-pan, with thirty button onions cut in rings, place them upon the fire and when becoming yellowish put in your potatoes, season with chopped parsley, salt, lemon-juice, and a good pinch of black pepper; when rather yellow and quite hot, serve.
No. 1111. Lentilles
Are only used in the winter, they are dried; put one quart of them in warm water, and let them soak two hours, then put them in a stewpan, with three quarts of water, a quarter of a pound of butter, and a little salt, let them simmer two hours, but they may require either more or less time, as that depends entirely upon the quality, there being two sorts, the smaller ones being the best. This perhaps is the only dish of vegetables that we have inherited from the ancients. Century after century have they been in vogue; they are mentioned in Scripture, and several of our great masters have immortalized that ancient dish in some of their most celebrated pictures; although not much in vogue in England, in France and upon the continent they are much used, especially in Lent. When boiled tender drain them upon a sieve, put them into a stewpan, with a little pepper, salt, a teaspoonful of chopped parsley, and a quarter of a pound of butter, with which you have mixed a teaspoonful of flour; keep tossing them over upon a sharp fire, and when quite hot dress in a croustade or within a border of mashed potatoes, as they would not look well dressed flat.
No. 1112. Lentilles à la Comte au riz.
Cook your lentils as above, then put four pats of butter in a stewpan, with two tablespoonfuls of chopped onions, pass them a few minutes over the fire, then add half a tablespoonful of flour, mix well and moisten with a little of the liquor from the lentils, boil two minutes keeping it stirred, then add your lentils and a little chopped parsley, boil altogether and finish with a liaison of two yolks of eggs mixed with half a gill of cream, stir in quickly and when it thickens serve as in the last.
No. 1113. Truffles.
Périgord is the only place renowned throughout the world as the favourite soil for this recherché vegetable, and our celebrated diplomatist, Talleyrand de Périgord, was indeed a worthy owner, for he was not only a great diplomatist but likewise a great gourmet. Having an interview with any distinguished personage upon any question of political importance, after patiently hearing, his usual reply was, I will consider of it after dinner; perhaps your excellency will favour me with a call to-morrow morning;—and ringing the bell often call for his bill of fare and order some of his most favourite dishes. But in eulogizing Talleyrand and the produce of his estate I must not forget to mention that the truffles of Piedmont though partly white are very excellent, likewise in Burgundy, and many very good ones are now found in the southern counties of England, especially in Hampshire, but none are equal to those from Périgord. The white are dressed the same as the black.
No. 1114. Truffes au vin de Champagne.
Soak twelve large truffles in lukewarm water two hours, then with a rather hard scrubbing-brush clean them well in two or three waters, picking the dirt from the eyes with a small pointed knife, when thoroughly clean cover the bottom of a stewpan with slices of fat bacon, one carrot, one turnip, two onions, (cut in slices,) a bunch of parsley, thyme, and bay-leaf, six cloves, and one blade of mace, put in the truffles, which half cover with some good white stock, let simmer half an hour, then add half a pint of champagne, simmer another half hour, but be sure the cover of the stewpan fits tight, take off the stewpan and surround it with ice with a weight upon the cover; when quite cold drain and serve upon a napkin. None but the black truffles ought to be dressed in the above manner. I generally serve their liquor, which is excellent, in a sauce-boat with them. Season a little more if required.